This creamy, golden (and dairy-free), Indian-inspired soup is easy to make and mostly hands off with an Instant Pot. Make it vegan swapping vegetable broth for chicken broth. For standard stovetop method, see notes at end.
4tablespoonsraw or toasted pumpkin seeds (pepitas)
2tablespoonchopped cilantro or flat leaf parsley
Add the oil to the Instant Pot and press the saute button. Set timer for 4 minutes. When oil is hot, about 1 minute, add the onion and leek. Saute until soft, stirring occasionally. Add garlic 1 minute before timer is done. Add curry powder, salt and pepper, florets and broth. Lock lid on and turn the top valve to close. Press steam button and set timer for 5 minutes. It will take the pressure approximately 15 minutes to get to high. When timer completes, allow the pressure to release naturally for 15 minutes, then release any additional steam by turning the top valve open. When all steam is released, carefully open lid away from face.
Place all vegetables and coconut milk into a blender and puree until smooth. If it's too thick, add the water to thin. Pour from the blender into bowls and serve. Garnish if desired. Soup keeps up to 4 days in the refrigerator. Reheat on the stovetop to serve.
To make this without and Instant Pot on the stovetop follow this method:Place a large heavy pot like a 5 1/2 quart Dutch oven over medium heat. When hot add oil and turn heat down a bit, then add onion and leek. Cook stirring occasionally until veggies are soft, 5-7 minutes. Add garlic and cook 1 more minute. Do not let vegetables brown. Add curry powder, salt and pepper, then cauliflower and broth. Cover with a tight fitting lid and bring to a boil, until steam is coming out from under the lid, then turn to low and simmer/steam until cauliflower is very tender, about 20 minutes. Place vegetables and coconut milk into a blender and puree smooth.